The March issue

Our March issue is out now. Welcome autumn with blood plum galettes, make the most of apricot season and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Sleep in a Grampians olive grove this autumn

Under Sky are popping up with a luxe camping hotel experience at Mount Zero Olives this April.

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Pork recipes

Lunch or dinner, salads or skewers, pork proves itself as a cut above and a versatile go-to. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork to hand-cut pork sausages and a pork scratchings sandwich with apple and cabbage slaw, these recipes will appeal to any pork enthusiast.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Velveted prawns with sweetcorn soup


You'll need

800 gm uncooked king prawns, peeled, shells reserved, meat coarsely chopped 35 gm (¼ cup) cornflour 1 tsp bicarbonate of soda 80 ml (1/3 cup) olive oil, plus extra for serving 2 onions, finely chopped ½ tsp cumin seeds 3 corn cobs, kernels removed 100 ml dry white wine 5 garlic cloves, crushed 2 tbsp chilli oil ½ cup (loosely packed) basil 2 kipfler potatoes (about 120gm each), cut into to 1cm dice Pinch of saffron threads 2 spring onions, thinly sliced diagonally to serve   Prawn stock 2 each onions, celery stalks and carrots, coarsely chopped 1 fennel bulb, coarsely chopped 6 garlic cloves 150 ml olive oil 5 flat-leaf parsley stalks 4 thyme sprigs 1 fresh bay leaf 6 black peppercorns Finely grated rind of 1 orange

Method

  • 01
  • For prawn stock, process vegetables and garlic in a food processor to form a paste. Heat oil in a large saucepan over medium heat, add paste, stir occasionally until golden (10-12 minutes). Add prawn shells, crush with a wooden spoon and stir occasionally until coloured (5-7 minutes). Add herbs, peppercorns, orange rind and 2 litres cold water and bring to the boil. Skim surface (discard scum), reduce heat to low, simmer until well flavoured (40-50 minutes), strain through a muslin-lined sieve to yield 1.2 litres (discard solids) and refrigerate until required.
  • 02
  • Combine prawns, cornflour and bicarbonate of soda in a bowl and massage mixture into prawns (2-3 minutes). Transfer to a sieve, rinse under cold water and massage prawns again to remove cornflour mixture. Drain well and refrigerate until required.
  • 03
  • Heat olive oil in a saucepan over medium heat, add onion, stir occasionally until golden (5-7 minutes). Add cumin, sauté until fragrant (30 seconds-1 minute), add two-thirds of the corn, sauté until opaque (5-7 minutes). Deglaze with white wine, add stock, bring to the boil over medium heat, add garlic and chilli oil. Reduce heat to low, simmer until well flavoured and corn is tender (30-35 minutes). Add basil, strain through a fine sieve into a bowl over ice (reserve liquid). Purée solids with enough reserved liquid (about 1 litre) to form a smooth soup, transfer to a saucepan, add potato, saffron and remaining corn. Simmer over medium-high heat until potato is tender (7-10 minutes). Add prawns, stir until barely cooked through (1-2 minutes), season to taste. Serve hot scattered with spring onion and drizzled with olive oil.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.

“At a fantastic meal at Sean’s Panaroma at Bondi Beach, the velveted prawn and sweetcorn soup was the standout dish. I’m hoping chef Sean Moran will share the recipe.”
Lyn Mayo, Brighton, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×